Send us a textIn this episode, I dive deep into one of the most overlooked aspects of coffee brewing: water temperature and how it dramatically affects your cup's flavor profile. I share my personal journey from being a high-temperature brewer (205-212°F) to discovering my sweet spot at 190°F (87°C), and why I've been consistently brewing at this temperature for months.I explain how my pursuit of sweetness in coffee led me to experiment with lower temperatures, moving away from the harsh acidity and astringency that higher temperatures often produce. Through personal experiments and taste comparisons, I discovered that 190°F allows me to extract the elusive sweetness that makes coffee truly magical while maintaining the right balance of acidity. By listening to this episode, you'll learn how to identify your own temperature preferences, understand the relationship between brewing temperature and flavor extraction, and discover practical techniques for fine-tuning your coffee brewing process to match your personal taste preferences.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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12:37
Most Grinder Settings Are Complete Trash
Send us a textIn this episode, I dive deep into something that's been bothering me about coffee grinders - the fact that many of the grind settings on popular grinders are essentially useless. I share my weekend experiment where I spent hours testing three different grinders: my Fellow Ode Gen 2 with standard burrs, a Virtuoso+, and my 12-year-old Mahlkönig EK43.I discovered that on the Virtuoso+, roughly 20 of the 40+ grind settings produced completely under-extracted, undrinkable coffee. The Fellow Ode wasn't much better - about 3-4 of its 11 settings were trash. Only my commercial-grade EK43 could actually extract proper coffee at nearly every grind setting. I tested this across light, medium, and dark roasts, different brewing methods, and even adjusted water temperatures from 190°F to 212°F to see if I could salvage those coarse settings.By listening to this episode, you'll learn why most grinder manufacturers are essentially giving you vanity metrics with their grind settings, and how to identify the actual usable range of your grinder. You'll also discover why going finer than you think and adjusting your brewing temperature can dramatically improve your coffee extraction and flavor.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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21:55
When Coffee Fails: Learning from Bad Brews
Send us a textIn this episode, I dive deep into one of the most challenging yet transformative aspects of coffee brewing - embracing discomfort. I share my personal struggles with a particularly difficult Sumachan coffee that refused to cooperate despite trying various techniques, third wave water, and different brewing methods. This experience taught me that our greatest growth comes not from perfect brews, but from those frustrating moments when nothing seems to work.I explore how discomfort serves as crucial information in our coffee journey, helping us troubleshoot and develop our palate. Through my own experimentation with different pouring techniques - from two-pour methods to five or six-pour approaches - I discovered that the uncomfortable moments of questioning our methods actually lead to breakthrough understanding. By the end of this episode, you'll learn why pushing through brewing failures is essential for mastering coffee, and how the lessons from difficult brews translate into life skills that extend far beyond your morning cup.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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11:27
New Coffee Gear: Embrace the Awkwardness
Send us a textIn this episode, I share my recent experience with the Hario Mugen dripper and why feeling awkward with new brewing devices is actually a good thing. I tell the story of unboxing this unique brewer that's designed for single-pour brewing, and how I initially struggled with terrible-tasting coffee that left me frustrated and confused. The MOOGIN's design without ridges creates a completely different brewing experience compared to the familiar Hario V60, holding coffee in the bed much longer and requiring a completely different approach.I discuss how this initial discomfort and frustration led to growth and understanding as I experimented with different recipes and grind sizes. Through persistence and embracing the awkwardness, I eventually discovered what makes this brewer special - its ability to develop unique flavors through its distinctive design and drawdown characteristics. Listeners will learn why pushing through brewing discomfort is essential for coffee growth, how to approach new devices with patience, and why the journey from frustration to mastery is valuable both in coffee and in life. I also share insights about spending quality time with brewing equipment to truly understand its potential.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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Under-Extracted But Still Delicious
Send us a textI recently had one of those eye-opening coffee moments that completely shifted my perspective on brewing. I was testing out my Mugen dripper with a decaf I had roasted a couple weeks prior, grinding it fine to get the extraction I wanted. The coffee tasted absolutely amazing – I was enjoying every sip from hot to cold, thinking to myself that this might be the perfect brew. I spent about 15 minutes just savoring it and contemplating life, as we coffee people do.But then I checked my TDS meter an hour later, and it showed a severely under-extracted coffee at only 17% extraction. This got me thinking about how much I've started depending on instruments to validate my coffee experience, and whether that's helping or hindering my journey. I realized that if I didn't have these gadgets, I would have walked away completely satisfied with that "imperfect" coffee. By listening to this episode, you'll learn why trusting your palate is more important than chasing perfect numbers, and how to find balance between using brewing tools and following your own taste preferences. You'll discover that sometimes the best coffee experiences come from trusting yourself, even when the instruments tell you otherwise.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
Acerca de Everyday Beans Podcast - Mostly About Coffee and Other Stuff
It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.
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